Chicken Mafalda Bake

"Turning otherwise humble ingredients into something really good is what I love about accidently coming up with my own recipes. I hope you try and enjoy it...its just plain good!"
 
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Ready In:
35mins
Ingredients:
13
Serves:
6
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ingredients

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directions

  • Boil pasta as indicated for aldente. Set aside.
  • Heat skillet over medium. Use olive oil or non stick spray. Saute garlic, frozen veggies (BirdsEye frozen veggie section), and chicken until chicken is no longer pink. Set aside.
  • Melt 6 tablespoons of butter in a saucepan. Add flour and cook for one minute. Using a whisk, incorporate milk, cream, and stock into the butter/flour mixture. Whisk on medium-high heat until thickened. Remove from heat adding 1/2 cup of cheese (reserving 1/4 cup of cheese for later) and spices.
  • Combine pasta, cream sauce, and veggie/chicken mixture. Pour into greased 9x12 pan. Sprinkle with remaining 1/4 cup of parmasane cheese. Bake at 375 for aprox. 20 minute or until bubbly.

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